Bring a large pot of water to boil over high heat.

Once boiling add the gnocchi and cook according to the package directions.

When fully cooked drain, drizzle with a little olive oil (to keep moist and from sticking together) and set aside.

Set a large skillet over medium heat and add bacon. Fry until crispy and remove from pan to a paper towel-lined plate to help drain off any remaining fat.

To the pan add diced chicken and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from the pan and set aside.

Lower the heat to medium-low, leave 1 tablespoon of bacon fat in the pan, and add cream cheese. Stir to help soften the cream cheese.

Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder, and garlic powder. Stir to combine.

Add in half and half and stir until combined.

Add gnocchi, chicken, and bacon to the pan.

Stir together and let the sauce cook for 5 minutes to warm the gnocchi and chicken throughout.

At this point, the sauce should have thickened up nicely. If the sauce is too thick add a little more half and half, if it's too thick let it cook down just a little more.

Taste the dish and season with kosher salt and pepper if needed.

Sprinkle the finished dish with green onions and serve immediately.